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sambar recipe | how to make sambar | hotel style sambar with sambar masala

Sambar is a basically south Indian dish made with toor dal and fresh vegetables. It is spiced with a unique spice blend, called Sambar Powder, finished with a tangy tamarind flavor, and occasionally sweetened with jaggery. It is served for breakfast or brunch alongside idli, dosa, vada or Uttapam. I share a quick and easy cooker sambar recipe with sambar masala and special coconut paste that gives you an authentic south Indian taste of sambar.

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Recipe Video

sambar recipe | how to make sambar | hotel style sambar with sambar masala

Nehas Cook Book
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dal / Curry
Cuisine Indian
Servings 5 servings

Ingredients
  

For sambar powder

  • ½ cup coriander seeds
  • 2 tbsp cumin seeds
  • ½ tsp methi dana
  • 1 tbsp black peppercorn
  • 2 tbsp chana dal
  • 1 tbsp urad dal
  • ½ tbsp mustard seeds
  • 15-18 dry kashmiri red chilli
  • 8-10 curry leaves
  • 2 tsp desiccated coconut
  • ½ tbsp hing
  • ½ tbsp turmeric powder

For special masala paste

  • 2 tbsp fresh coconut pieces
  • 2 tbsp roasted chana dal
  • 1 medium size tomato
  • 2 tsp sambar powder
  • Water to grind paste

For sambar

  • 1 cup toor dal
  • ½ tsp turmeric powder
  • 1 tsp oil
  • 2 green chilli
  • 4-5 green beans
  • 1 chopped carrot
  • 5 small size onion/ sambar onion
  • 1 cup chopped drumstick
  • 1 medium size tomato
  • Salt to taste
  • Special masala paste
  • 2 tbsp tamarind paste
  • 2 tsp jaggery

For tempering

  • 2 tsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp urad dal
  • ½ tsp cumin seeds
  • 3 dry red chilli
  • Some curry leaves
  • 4 small size onions sambar onion

Instructions
 

For sambar masala

  • In a pan, dry roast ½ cup coriander seeds,2 tbsp cumin seeds,½ tsp methi dana,1 tbsp black peppercorn,2 tbsp chana dal,1 tbsp urad dal,½ tbsp mustard seeds,15-18 dry kashmiri red chilli,8-10 curry leaves,2 tsp desiccated coconut. Add all spices into a grinding jar and add ½ tbsp hing and ½ tbsp turmeric powder.
  • Grind into powder and store it in an airtight container.

For sambar

  • In a pressure cooker, add 1 cup soaked toor dal and 3 cup water. Pressure cook dal on a medium flame for 3-4 whistles.
  • Now in a grinding jar, add coconut, roasted chana dal, tomatoes, sambar powder and water. Grind into a smooth paste. Special masala paste is ready.
  • When dal is properly cooked, then open the lid and mash the dal with a spoon.
  • Add 3 cup water, all vegetables and salt in it. Mix well.
  • Boil dal on medium flame till all vegetables are properly cooked.
  • Add special masala paste, tamarind pulp and jaggery. Mix well.

For tempering

  • In a pan, add oil, mustard seed, urad dal, cumin seeds, dry red chill, curry leaves and small size onion.
  • Sauté for a minute.
  • Add terming into boiling sambar and mix well.
  • Garnish sambar with coriander leaves and serve with idli and dosa.

Notes

  • Pressure cook dal on medium flame.
  • Dry kashmiri red chilli gives good color to sambar masala.
  • Roast masala on low flame.
  • Coconut gives taste and roasted chana dal gives thickness to the masala paste.
  • Boil sambar on medium-low flame

 

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